5 Spice California Prune Jam

From Kat Turner, Chef Partner, Highly Likely Café, Los Angeles 

Servings: 2 Cups


  • ½ pound California Prunes
  • 1 ½ teaspoon five-spice powder
  • ¾ cup mirin
  • ½ cup water
  • ½ cup sugar
  • 1 tablespoon umeboshi plum vinegar
  • ½ teaspoon sea salt



Roughly chop the prunes. Place all ingredients into a small pot and bring to a simmer, stirring to combine. Cook until the liquid reduces by about ¼ and becomes a syrup. Whisk the jam together briskly to further thicken. Remove from heat and cool at least to room temperature before serving. Will keep for 1 month in the fridge.